1 tablespoon olive oil + 1 teaspoons olive oil, divided
2 cups (baby) spinach
Pinch kosher salt & freshly ground black pepper
1/2 cup cooked/canned chickpeas (garbanzo beans), drained
2 teaspoons lemon zest
1 egg
Lemon juice
Heat one tablespoon olive oil in a medium saute pan over medium heat. Add the spinach along with a pinch of salt and pepper and saute, stirring occasionally, until wilted, about one minute. Add chickpeas and lemon zest. Carefully smash the chickpeas with a fork while combining the ingredients. With a wooden spoon, shape the mixture into a “wreath” with a hole in the middle. Drizzle the remaining teaspoon of olive oil into the hole, and then crack the egg into the hole. Cover pan with a lid and cook until egg has cooked through to desired doneness. Use a large spatula to transfer the egg and “nest” to a plate. Some of the edges of the nest may fall off; just put it back into position on the plate. Top egg with a little additional salt and pepper, if desired, and squeeze a little fresh lemon juice over the top. Serve.
Recipe by Karen Raye
This will be my third year for a weekly Frith Farm veg box. The veg is outstandingly fresh and it's great to see the range change as the year moves forward. You feel inspired to cook when you see what's in your box.
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